Name: Sheet Pan Chili Lime Tilapia Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 4 tilapia fillets (about 4-6 ounces each); 2 teaspoons chili powder; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground Mexican oregano; 1/2 teaspoon ground cumin; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 1 teaspoon lime zest; 2 tablespoons fresh cilantro, roughly minced; 1 jalapeno, thinly sliced; 1 red chili pepper, thinly sliced; 1 lime, halved and thinly sliced; Extra freshly chopped cilantro for garnish; Mango salsa

Jump to Recipe

If you are searching for a vibrant, fresh, and downright delightful dish to liven up your weeknight dinners, look no further than this fabulous Sheet Pan Chili Lime Tilapia. This recipe brings together tender, flaky tilapia fillets kissed by a lively blend of chili and lime, all baked effortlessly on a single pan for maximum flavor and minimum cleanup. Bright jalapeno and chili slices add a little welcome heat, while fresh cilantro and zesty lime uplift every bite. It’s a perfectly balanced plate that feels both fancy and approachable, making it a true crowd-pleaser whether you’re cooking for family or friends.

Sheet Pan Chili Lime Tilapia Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to contribute bold flavors, balanced heat, and vibrant color to your Sheet Pan Chili Lime Tilapia. With simple pantry spices and fresh produce, this dish comes together quickly with no fuss.

Tilapia fillets: Four fresh fillets of mild white fish that cook quickly and soak up the spices beautifully.
Chili powder: Adds warmth and a smoky, earthy base flavor that defines the dish.
Paprika: Enhances color and lends a subtle sweet pepper flavor.
Garlic powder: Provides a hint of savory depth without overpowering the fish.
Onion powder: Rounds out the seasoning with a gentle sweetness.
Ground Mexican oregano: Offers an aromatic herbal note that pairs perfectly with lime.
Ground cumin: Brings a nutty, warm earthiness that complements the chili heat.
Coarse salt: Essential for seasoning and enhancing all the vibrant flavors.
Ground black pepper: Adds sharpness and a little subtle heat.
Lime zest: Bursts with citrus brightness to brighten the whole dish.
Fresh cilantro: Roughly minced for mixing into the spice rub and extra for garnish—adds fresh herbal brightness and color.
Jalapeno and red chili pepper slices: Thinly sliced for a controlled kick of heat and crunch.
Lime slices: Thinly sliced to roast on top of the fish, infusing zesty citrus notes as it bakes.
Mango salsa: The perfect sweet, tangy, and refreshing accompaniment to balance the spice.

How to Make Sheet Pan Chili Lime Tilapia

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 400°F and greasing a large baking sheet. The even heat from the oven and the large surface area of the pan will bake the tilapia perfectly, allowing the spices and lime slices to infuse flavor without any fuss.

Step 2: Mix the Spice Blend

In a small bowl, combine chili powder, paprika, garlic powder, onion powder, Mexican oregano, cumin, coarse salt, black pepper, lime zest, and roughly minced cilantro. Mixing your own spice rub allows you to control the balance of heat and brightness that makes this Sheet Pan Chili Lime Tilapia so unique and delicious.

Step 3: Season the Tilapia Fillets

Pat the tilapia fillets dry with a paper towel to ensure the spice rub sticks well. Generously coat both sides of each fillet with your spice mix—don’t be shy! Lay the fillets on your prepared baking sheet, then top them with half of the sliced jalapeno and red chili pepper for a juicy heat burst. Add a couple of thin lime slices to each fillet to infuse citrus aroma as they bake.

Step 4: Bake the Tilapia

Place the baking sheet in the oven and bake for 10 to 15 minutes, until the tilapia is cooked through and flakes easily with a fork. The internal temperature should reach 145°F to ensure perfect doneness without drying out the delicate fish.

Step 5: Rest and Garnish

Once baked, remove your Sheet Pan Chili Lime Tilapia from the oven and let it rest for a couple of minutes. Then garnish with the remaining jalapeno, red chili pepper slices, extra lime slices, and a generous sprinkle of freshly chopped cilantro. This final fresh touch elevates the dish visually and flavor-wise, making every bite as vibrant as the first.

How to Serve Sheet Pan Chili Lime Tilapia

Garnishes

Fresh garnishes are a game-changer here. Alongside the extra chili and lime slices, a handful of chopped cilantro adds a burst of herbal brightness. A drizzle of a quality avocado oil or a light squeeze of fresh lime juice right before serving takes the flavor to the next level.

Side Dishes

Because this dish is packed with bright, bold flavors, pairing it with simple sides works best. Think fluffy cilantro-lime rice, a crisp green salad with a tangy vinaigrette, or charred corn on the cob for a delightful textural contrast. Mango salsa on the side really complements the spicy chili notes with its sweet and fresh profile.

Creative Ways to Present

For a festive twist, serve the Sheet Pan Chili Lime Tilapia atop soft corn tortillas with a sprinkle of queso fresco, shredded cabbage slaw, and a dollop of mango salsa for instant tilapia tacos. You can also present it on a vibrant platter surrounded by colorful grilled vegetables to make the meal feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sheet Pan Chili Lime Tilapia in an airtight container in the refrigerator for up to 2 days. The flavors deepen after sitting, making for a great next-day meal that tastes just as good, if not better.

Freezing

Freezing cooked tilapia isn’t ideal for texture, but if needed, freeze the fillets in a sealed container or freezer bag for up to one month. Thaw in the refrigerator overnight before reheating gently to help maintain moisture.

Reheating

To reheat, place the tilapia fillets on a baking sheet and warm them in a 325°F oven for about 8-10 minutes until heated through. Avoid microwaving if possible, as the delicate fish can become rubbery and dry.

FAQs

Can I use other types of fish for Sheet Pan Chili Lime Tilapia?

Absolutely! This spice and lime combo work wonderfully with other mild, flaky fish like cod, snapper, or halibut. Just adjust cooking times depending on thickness.

How spicy is this Sheet Pan Chili Lime Tilapia?

The recipe delivers a gentle, warming heat thanks to the chili powder, jalapeno, and red chili slices. You can reduce or omit the fresh peppers to make it milder or add more if you love extra spice.

Can I make this recipe gluten-free?

Yes! All the ingredients here are naturally gluten-free, making this an easy and tasty option for gluten-sensitive diners.

Is Sheet Pan Chili Lime Tilapia healthy?

Definitely. Tilapia is a lean protein, and this dish is baked, not fried, with fresh herbs, spices, and citrus to boost flavor without added fat. It’s a nutritious, delicious meal option.

What’s the best way to serve mango salsa with this dish?

Spoon mango salsa on the side as a bright, sweet counterpoint to the spicy, zesty fish. It can also be spooned over the top for a juicy burst in every bite.

Final Thoughts

If you’re looking to add something fresh, flavorful, and quick to your cooking repertoire, this Sheet Pan Chili Lime Tilapia is a fantastic choice. The balance of spicy, citrusy, and herbal notes makes every bite a joy, and the one-pan method means less time in the kitchen and more time enjoying your meal. Give it a try—you might just find your new favorite way to enjoy tilapia!

Sheet Pan Chili Lime Tilapia Recipe

★★★★★

4.8 from 16 reviews

Author: Jack
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A vibrant and flavorful sheet pan recipe featuring tender tilapia fillets seasoned with a zesty chili lime spice blend, baked to perfection and served with fresh mango salsa. This easy, healthy meal combines bold Mexican-inspired flavors for a quick dinner that’s perfect for busy weeknights.

Instructions

Preheat and Prepare: Preheat your oven to 400°F (205°C) and grease a large baking sheet lightly to prevent sticking.
Make the Spice Mix: In a small bowl, thoroughly combine chili powder, paprika, garlic powder, onion powder, ground Mexican oregano, ground cumin, coarse salt, ground black pepper, lime zest, and freshly minced cilantro. This blend will infuse the tilapia with bright, layered flavors.
Season the Tilapia: Pat the tilapia fillets dry with paper towels to ensure the spices adhere well. Generously coat both sides of each fillet with the prepared spice mix. Arrange the fillets evenly on the greased baking sheet. Top each fillet with half of the jalapeno and red chili pepper slices, then add two lime slices per fillet for added zest.
Bake the Fish: Place the baking sheet in the preheated oven and bake for 10-15 minutes. The tilapia is done when it turns opaque and flakes easily with a fork. Ensure the internal temperature reaches 145°F (63°C) to confirm it is safely cooked.
Rest and Garnish: Remove the sheet pan from the oven and let the fillets rest for a couple of minutes. Then, garnish with the remaining jalapeno and red chili slices, additional lime slices, and a generous sprinkle of fresh cilantro. Serve immediately alongside mango salsa for a refreshing contrast.

Notes

Adjust the amount of jalapeno and red chili pepper according to your heat preference.
Use fresh lime zest for the best citrus flavor; avoid using dried lime powder.
If you don’t have mango salsa, consider serving with fresh pico de gallo or avocado slices.
Make sure not to overcook the tilapia to keep it moist and tender.
Internal temperature should reach 145°F for safe consumption.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican